Our best recipe for Pak Choi - Bouillabaisse

Whilst there are endless Asian-inspired recipes for pak choi, we wanted to try something a little different for this week’s leafy greens…!

Prep time: 10 minutes

Cook time: 50 minutes

Total time: 60 minutes

Servings: 2


350 g Pak Choi

1 Onion (finely chopped)

1 tsp Fennel seeds

2 Bay leaves

a pinch of Saffron

6 Potatoes (cut in 3)

1 tinned plum tomatoes

2 Garlic cloves (crushed)

4 Eggs

Dried orange peel (1 piece)

1 tsp Paprika

extra virgin olive oil

white wine (a small glass, optional)

Salt & pepper


  1. In a saucepan add the olive oil, fennel seeds, orange peel and bay leaves. Cook on low heat for a few minutes.
  2. Add the paprika, onion and garlic. Cook for 5 minutes. Then deglaze with white wine - optional, you can use vegetable stock instead. Burn off the alcohol for a couple of minutes.
  3. Add the potatoes, saffron and tomatoes. Add water to cover all the potatoes if needed.
  4. Cover the pan with a lid. Bring to the boil then simmer over low heat for about 20-30 minutes.
  5. Cut each pak choi in four pieces (lenghways) and when the potatoes are cooked add them to the pan. Cook for a few extra minutes and season to taste.
  6. Crack the eggs, and keep them in separate bowls - try to not break the yolk. Add the eggs into the bouillabaisse, cover with the lid and poach for a few minutes over low heat, until the white is cooked.
served pak choi bouillabaisse